Prep Time: 30 minutes to bake bread
Cooking Time: 30 minutes
2 Tbs. almond flour
1/3 cup coconut flour
¼ tsp. sea salt
¼ tsp. xantham gum
1 tsp. baking powder
1 Tbs. almond milk
1 pound of ground pork
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried fennel seeds
1 yellow onion, peeled and diced
1 cup celery, chopped
2 cups cremini mushrooms, chopped
1 whole scallion, minced
¼ cup parsley, minced
2 Tbs. fresh rosemary, minced
2 Tbs. fresh sage, minced
1 tsp. fresh thyme, minced
Preheat oven to 350 degrees Fahrenheit.
Mix all dry bread ingredients in a bowl and the wet bread ingredients in another bowl.
Combine them together until a batter consistency has formed.
Spread evenly in a cast-iron skillet (it’s ok if it doesn’t cover the entire skillet) and bake for 15-18 minutes, or until golden brown.
Remove from the oven and allow to cool before cubing in small squares to toss in your sausage stuffing (you can bake your bread up to 2 days before using, just store in a glass container until ready to use).
In a large skillet, brown the ground pork, breaking up with a wooden spoon and seasoning with sea salt, black pepper, garlic powder and dried fennel, about 10 minutes.
Remove the cooked sausage crumbles from the skillet, reserving the excess grease.
Add the diced onion and chopped celery and sauté until soft, about 5 minutes. Add the chopped mushroom and continue sautéing until the mushrooms are soft, another 5 minutes.
Add the cooked ground pork back to the skillet and toss well.
Add the cubed bread and fresh herbs and toss well.
Serve with turkey gravy and store any leftovers in a glass container for 2-3 days in the fridge.
Net Carbs: 4
Net Carbs: 1
Sausage & Veggies Only:
Net Carbs: 3